This English pickle is so tasty, we always have a jar in the fridge at home for quick sandwiches and picnics. The vibrant yellow mixture looks as good as it tastes, and the chunky vegetables have a delightful crunch. It will keep for months in sterilised jars, and the flavour will only improve with age.

We use this at the bakery in a ham, cheddar and piccalilli sandwich, which always goes down well.

Pickling liquor

Ingredients

Quantity

Ingredient

425g

apple-cider vinegar

185g

caster sugar

3 sprigs

thyme

2

bay leaves

30g

fresh horseradish, roughly chopped

2 cloves

garlic, crushed

Method

Combine all the ingredients for the pickling liquor in a medium sized saucepan and bring to a simmer over medium heat, stirring constantly until the sugar is dissolved. Refrigerate overnight to infuse.

The next day, pass the pickling liquor through a fine sieve and discard all the solids.

Ingredients

Quantity

Ingredient

375g

cauliflower, cut into small florets

150g

zucchini, cut into 1 cm (½ in) dice

150g

red onion, sliced thickly

150g

fennel, thickly sliced

150g

celery, thickly sliced

1/2

red chilli, thinly sliced

75g

sea salt

1 1/2 litres

cold water

25ml

vegetable oil

10g

brown mustard seeds

5g

cumin seeds

5g

fennel seeds

2 teaspoons

ground tumeric

25g

dijon mustard

1/3

nutmeg, grated

75g

cornfl

Method

Combine the cauliflower, zucchini, red onion, fennel, celery, chilli and sea salt in a large mixing bowl, and toss to combine. Add the water and fill the bowl until the vegetables are just covered, then refrigerate overnight.

The next day, place the vegetables in a colander over the sink. Rinse under cold water a few minutes to remove excess salt.

Heat the oil in a large saucepan over low heat, then add the brown mustard seeds, cumin seeds and fennel seeds. Toast for a couple of minutes, until fragrant. Add the drained and rinsed vegetables, and the turmeric, dijon mustard and nutmeg, and mix through until the vegetables are thoroughly coated in the spices.

Pour the pickling liquor over the vegetables and bring to a simmer over low heat. Mix the cornflour with a little water to form a loose paste, and stir this into the mixture while it’s simmering, to thicken slightly. The liquid should be thick enough to bind the vegetables, not too runny or wet. Once you are happy with the consistency, spoon the vegetables into sterilised jars and pour over the liquid. Seal the jars immediately and store at room temperature for up to a year.

Bakery notes

If you are making the piccalilli to give away as gifts, or to store for some months, always be meticulous about sterilising your jars first.